Thai hospitality arrives in Soho this season with the launch of Baan Baan, a pop-up running now until March 31. Named after the Thai word for “home”, Baan Baan promises a warm, convivial dining experience reminiscent of nights spent with family and friends. The pop-up is the brainchild of chefs Eak and Art, both of whom bring their culinary expertise from Ho Lee Fook and Fukuro, under the guidance of executive chef ArChan Chan. The menu draws inspiration from the chefs’ food memories, featuring dishes that have long been popular among colleagues during team meals and canteen gatherings. Expect bold, spice-laden flavours that reflect the chefs’ upbringing in Thailand, served in a laid-back, inviting setting.

Baan Baan welcomes guests daily from 5pm at 52 Staunton Street in Central, available for walk-ins only.

Holt's Café at Rosewood Hong Kong will host a special two-night dinner pop-up with one of Hong Kong’s oldest culinary institutions Ser Wong Fun, on February 26 and 27. This collaboration celebrates the Year of the Snake with a menu spotlighting Ser Wong Fun’s snake-based dishes, believed to provide warmth and nourishment in traditional Chinese medicine. Under the guidance of fourth-generation owner Gigi Paulina Ng, the restaurant has maintained its heritage since its humble beginnings in 1895.

The limited-time menu features six signature dishes, including assorted snake soup with fish maw, deep-fried sliced snake with abalone congee and pork tripe, and braised fish head in claypot with ginger and miso sauce. Other highlights include sautéed qingyuan chicken with pork kidney, deep-fried pork spareribs with glutinous rice cake in orange wine, and steamed whole crab with salted egg and minced pork.

To mark its 20th anniversary, Four Seasons Hotel Hong Kong is hosting a year-long celebration featuring a series of dining and drinking experiences. 

On February 24, Argo will welcome three guest bars: Zest from Seoul, Vesper from Bangkok and Penrose from Kuala Lumpur. The event will showcase creative cocktails that push the boundaries of mixology, crafted by some of Asia’s most innovative bartenders.

Then, on May 23-24, Lung King Heen’s executive chef Chan Yan Tak will team up with chef Charles Zhang from Jin Jing Ge for a four-hands dinner blending Cantonese and Jiangnan cuisines in Jin Jing Ge Suzhou.

And in September, Caprice will welcome guest chefs from around the world for a three-day culinary showcase alongside executive chef Guillaume Galliot, offering guests a rare opportunity to sample global gastronomic expertise in one location.

The Ritz-Carlton Hong Kong and The Ritz-Carlton Macau are collaborating for a two-day culinary event on March 7 and March 28, 2025. This collaboration brings together chefs Paul Lau of Tin Lung Heen and Jackie Ho of Lai Heen, showcasing their combined mastery of Cantonese cuisine through exclusive six-course lunch and nine-course dinner menus.

The lunch menu focuses on seafood-infused dim sum, featuring highlights such as steamed crabmeat with egg white dumpling and baked wagyu beef scallion puff. The dinner menu presents a more elaborate experience, with poached fish maw in goose sauce and crispy spinach shrimp mousse dumpling with crystal kumquat. Signature dishes include sautéed lobster with homemade gravy sauce, wok-seared Australian M9 wagyu beef fillet with black truffle, and stewed Ofunato Bay oyster in port wine.

The menus are available at Lai Heen on March 7 (MOP688 for lunch, MOP1,888 for dinner) and at Tin Lung Heen on March 28 (HK$988 for lunch, HK$2,388 for dinner), with optional wine pairings for HK$1,500.

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